Light and Healthy Italian Style Chili

I love taking dishes from ethnic cuisines and putting my Italian spin on it.  It's particularly easy to do with Mexican food since many of the ingredients have an Italian counterpart, ex. cilantro and parsley, chili peppers and giardinera, roasted poblanos and roasted red peppers.  Here is my take on a light and summery Italian chili that happens to be quite healthy, I made it for my fellow food blogger friend Everything Erica the other night, and she went crazy for it.. hope you enjoy it too!!

3 links of Jennie-O spicy Italian turkey sausage, casings removed, crumbled

1 half onion, chopped

2 large cloves of garlic, minced

1 cup baby Bella mushrooms, chopped  

1 large zucchini chopped into small cubes

Basil- 5 larges leaves, chopped for garnish

2 Cans Cannelini beans

1 can San Marzano tomatoes

Olive oil

Salt and Pepper 

1/4 tsp Crushed red chili flakes

1/2 tsp Garlic powder  

1/2 tsp Italian seasoning (or oregano)

Ricotta cheese (can use part skim)

1/3 cup white wine

Heat a couple of tablespoons of olive oil in a dutch oven over medium high heat.  Sauté the zucchini (that has been salted for a few min) for 1 min then add the mushrooms, onions, and garlic. Season with S&P.  Sauté for 1 more min and then crumble the sausage (removed from casing) into the pot.  Stir until sausage is browned.  Turn heat to medium.  Add wine and cook down for 2 min.  Add the 2 cans of beans (drain out half of liquid), and can of tomatoes in sauce (you can crush or chop tomatoes if they're whole).  Add garlic powder, chili flakes, Italian seasoning and season again with S&P.  If Chili is too thick, you can add 1/4-1/3 cup water or stock if desired.  Cover and cook on low-simmer for 30 min.  

When ready to serve, stir in 1/4 cup of ricotta into chili and half of basil.  Serve into 4 bowls and garnish with remaining basil, and a dollop of ricotta in each bowl.  

Enjoy!! 

Eat Travel Rock Unplugged at Chop Shop! Italian Valentine's Day Recipes

Thanks to all who came out to the first Eat Travel Rock Unplugged event at Chop Shop last night!  Robbie Gold performed and we had some great wines by Fabio Viviani Wines.  It was a blast and I had so much fun teaching my simple and tasty Italian Valentine's Day recipes.  In case you missed it... the recipes are below!  

Appetizer:  Figs and Prociutto di Parma

Take approx 12 fresh figs  (if you can't find fresh you can rehydrate dried figs by boiling water, adding figs and turning stove off, and letting them soak for 2 hours).  Wrap the figs in a long thin slice of the prociutto (should be di Parma.. it's the legit imported from Italy prociutto...the best)  seal with a toothpick and add a small dollop of raspberry preserves on top.  

Salad: Crazy Caprese-  My version of Caprese Salad (Insalata Caprese) 

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1 container ciliegine -fresh mozzarella (halved) 

1 container cherry tomatoes red (halved)

1 container cherry tomatoes yellow (halved) 

1 red pepper diced

1/3 cup kalamata olives (halved)

1/4 cup good quality IMPORTED FROM ITALY/SICILY extra virgin olive oil

2 tbsp good quality imported balsamic vinegar

Fresh basil

Fresh Parsley

salt and pepper

Mix all ingredients together in a big bowl.  Drizzle olive oil, vinegar on top, add spices and fresh herbs.  Mix together well and serve.  Can be chilled in fridge for up to a couple hours before serving. 

Pasta with Zucchini and Goat Cheese

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2 large or 4 small Zucchini

1/2 large onion

Extra Virgin Olive Oil

1 large can crushed tomatoes (imported italian if possible)

1/2 tsp red pepper flakes

1 tsp garlic powder

Salt and pepper

5 oz. goat cheese

High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato) 

Fresh Basil (chopped)

1/2 lb Pasta (Rigatoni or other wide tube pasta)

Peel and Chop Zucchini (I live a bit of skin on for color and nutrients) into cubes.  Put in a bowl and add 1 1/2 tsp salt and toss.  Set aside for 10 min until moisture starts to come out.  Meanwhile, put 2 tablespoons olive oil in large skillet and add onion. Cook 2 min and add zucchini.  While zucchini cooks (3-4 min), boil water in a medium/large pot and cook pasta according to instructions. Add 50% of can of crushed tomatoes to zucchini, add red pepper flakes and season with salt and pepper to taste.  Cook for 5 min over medium heat.  Add goat cheese and basil and stir until creamy and smooth.  Strain pasta into skillet and mix to combine.  Pour into serving platter/bowl and garnish with a lot of fresh shredded italian cheese and a bit more basil.  

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Kelly's Version of Pork Chops Pizzaiola

2 thin cut Bone-in Pork Chops (please use local/sustainable i.e. Slagel Farm)

1/2 onion sliced into long skinny pieces

1 large clove fresh garlic, chopped 

1/4 cup white wine

Remaining 50% of can of crushed tomatoes from pasta recipe

1/4 cup chopped hot red cherry peppers in brine (Mazetta's)

1/4 cup chopped mild red cherry peppers

olive oil

salt and pepper to taste

fresh parsley

High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato) 

Season pork chops with salt and pepper.  Add olive oil to heavy cast iron skillet or dutch oven.  Once hot add pork chops and sear... appox 2 min on each side.  Remove chops from pan and set aside.  Add a bit more olive oil and onions, then add garlic, scrape up all the little brown bits from the bottom while sautéing the onion.  Add the white wine to help deglaze the pan. Salt and pepper. Cook for 2 min.  Add the crushed tomatoes, cherry peppers, and more salt and pepper to taste.  Add the pork chops back into the sauce.  Finish cooking for approx 2 more minutes or until pork chops are cooked through (no pink) but NOT dry or over cooked.  Transfer all to a serving platter and garnish with chopped fresh parsley and a LOT of grated cheese.  

My "Famous" Chicken Marsala Recipe

My Chicken Marsala has become the go-to recipe everyone in my family always wants me to make (I made it for my beloved fam on Christmas).  My mom insists it's now "famous".  I'm not quite so sure about that, but I will say it's damn good, and probably one of the best dishes I cook at home.  Now a warning:  I've never put the recipe on paper, I've always done it all in my head, so this was a bit of a challenge.  The good part is, you can add and subtract a bit here and there and season to your liking and it will still be DEELISH!!  Please enjoy and let me know how yours turns out!!  Buon Appetito!! 

2 lbs of thin cut ORGANIC chicken breasts (the butcher can cut them)(approx 6-8 pieces)

1 large package of organic baby bella mushrooms (can substitute white or button)

1 half large organic yellow onion, diced

2 cloves fresh garlic, minced

1/3 cup Marsala wine

1/4 cup milk (whole or 2%)

1/3 cup organic low-sodium chicken stock

2 tbsp Wondra flour (a bit more or less to thicken)

Fresh parsley or basil for garnish

Grated parmiggiano cheese

Salt and pepper 

1/2 tbsp garlic powder

2 cups all purpose flour

4 tbsp Extra Virgin Olive Oil

Preheat oven to 425 degrees.  First we need to make the dredging station.  Fill a medium size tray or tupperware with the all purpose flour, garlic powder, and 1 tsp each salt and pepper.  After thoroughly washing chicken and patting dry, lightly dredge chicken in flour mixture and set aside on another tray.  

Heat half olive oil in large non-stick skillet.  Sautee chicken approx 3 min on each side until golden brown.  Chicken should NOT be cooked through yet.  Place chicken in a baking dish that's large enough to fit all the chicken in one layer along the bottom (or close to it). 

Rinse out or wipe skillet and heat remainder olive oil in pan on medium high heat.  Add onions first, then garlic, sautee for 2 min then add the mushrooms.  Season with salt and pepper.  After they soften, add the Marsala wine.  Let the wine cook down with the veggies for approx. 3-4 min until very fragrant and slightly (but not completely absorbed) then add the chicken stock and milk.  Season with salt and pepper. Cook 3 more min.  Start adding the Wondra flour a hefty sprinkle at a time.  There isn't a perfect science to this and I always eyeball it.   I will add a bit and let thicken until I reach my desired consistency.  I'm not a fan of clear and runny Marsala sauce, I like mine creamier.  So that's the reason for the milk and flour.  Once you get it how you like it (salt and pepper again to taste), let it simmer for a few more min.  

Pour the mixture over the chicken and make sure to spread it evenly and coat everything.  Bake covered in tinfoil for approx 30 min.  Check chicken to make sure it's cooked through as bake time can vary based on chicken thickness.  Do NOT overcook as chicken can become dry. 

Sprinkle with fresh basil or parsley and grated parmiggiano (or incanestrato cheese if you can find it)  Makes 6-8 servings.  (Great as leftovers too!)

Enjoy!!

My Own Healthy Veggie Chili Recipe

Since I posted an Instagram of my healthy homemade chili last night, I've had a ton of people ask for the recipe.  So I figured this would be the perfect opportunity for my first ever recipe post!  Chili is probably my favorite meal to make because it CAN be incredibly healthy, it's incredibly simple, there are thousands of ways to improvise and make it your own, EVERYONE loves chili, AND it it's almost even better as leftovers.  Here is a vegetarian and gluten free version I've been making for years that is surprisingly hearty.  You can improvise as much or as little as you like. 

1/2 large onion diced

1 green pepper diced

2/3 cup chopped mushrooms

2 whole ears of fresh sweet corn (cut off the cob)

1 small can of chopped green chiles 

1 can organic crushed tomatoes

1 can organic diced tomatoes

1 can organic Cannellini (great white Northern) beans (in liquid)

1 can organic black beans (in liquid)

1 tsp Kosher salt

1/2 tsp garlic powder

1 tbsp Hot Mexican Chili Powder

1 tbsp ground cumin

1/2 tsp fresh ground black pepper

1 tbsp fat free Greek Yogurt per serving

Mexican shredded cheese (for garnish)

Cilantro (for garnish)

1 lime wedge per serving for garnish

1 avocado

Your favorite hot sauce

Over high heat sautee onion and green pepper in 2 tbsps canola oil for 2 minutes then add mushrooms.  Reduce heat to medium/high and sautee all veggies until softened.  Reduce to medium heat and add the canned crushed tomatoes followed by diced tomatoes then beans then chiles stirring throughout.  Add the fresh cut corn.  Reduce to low heat and add all the spices and salt and pepper.  You may want to add more or less to taste.  Cook over low heat for at least 30 minutes.  

Ladle chili into 6 bowls and garnish with a dollop of greek yogurt, shredded cheese, chopped cilantro, a lime wedge, avocado slices/chunks, and hot sauce to taste.  

Buen Provecho!!!